Crock Pot Thai Pork With Peanut Sauce Food

SLOW COOKER THAI PORK

Steps:

• Place pork and bell pepper strips in insert of slow cooker.
• In a separate bowl, whisk together the soy sauce, vinegar, garlic, red pepper flakes and ground ginger. Pour over the pork and peppers in the slow cooker.
• Cover and cook on high for 4 hours or low for 7-8 hours.
• Remove the pork and roughly chop it. (Or you can shred it if you prefer.)
• Add peanut butter to the sauce in the slow cooker and whisk to combine.
• Return pork to the slow cooker, stir to get it covered in the sauce, and let it sit on warm for at least 10 minutes.
• Squeeze fresh lime juice over the pork and serve with rice and desired toppings.

SLOW COOKER THAI PEANUT PORK

Steps:

• Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
• Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
• Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

SLOW COOKER THAI PORK WITH PEANUT SAUCE

Steps:

• Coat a slow cooker with cooking spray. Place the pork into the cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork.
• Cover and cook on low until the pork is tender (4-5hours). Remove the pork from the cooker, and whisk in the peanut butter until smooth. Chop the pork into large bite-sized pieces and then put it back into the cooker. Put the pepper in and stir to coat.
• Cook for 60 minutes until the pork is very tender and the peppers are just tender.
• Serve in bowls over rice with green onions, peanuts and limes for garnish.

SLOW COOKER THAI PORK WITH PEPPERS

Steps:

• Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

THAI-STYLE PEANUT PORK

Steps:

• Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

PORK SIRLOIN ROAST WITH THAI PEANUT SAUCE (SLOW COOKER)

Steps:

• Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes.
• While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender.
• Remove pork roast and place in slow cooker. Reduce skillet to low.
• Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.
• Pour over the pork roast.
• Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.
• Remove roast to a platter, cover with foil and allow to rest about 10 minutes.
• Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).
• Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more).